General cookery and recipes Books

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisThe Nerdy Nummies Cookbook is quirky, charming and fun, featuring the recipes behind Rosanna Pansino''s celebrated, one-of-a-kind creations, as well as beautiful, mouthwatering photographs throughout. It is the perfect companion that you''ll turn to whenever you want to whip up a delicious treat and be entertained all at once. And best of all, these treats are as simple as they are fun to make! No need for costly tools or baking classes to create these marvelous delights yourself. The Nerdy Nummies Cookbook combines two things Rosanna loves: geek culture and baking. Her fondness for video games, science-fiction, maths, comics and lots of other things considered ''nerdy'' have inspired every recipe in this book. You''ll find the recipes for many beloved fan favorites from the show, such as Apple Pi Pie, the Chocolate Chip Smart Cookie and Volcano Cake; as well as many new geeky recipes, suc

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book SynopsisWinner of an IACP Cookbook Award, How to Grill is the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef (Tom Colicchio). A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it''s done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s''mores. Bringing the techniques to life are over 100 all-new recipesBeef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallopsand hundreds of inside tips.

Read more less

Book SynopsisEven though technology makes us more “connected” than ever, we still hunger for authentic relationships—with the natural world, our creator, and one another. But how do we find them, especially when we’ve lost touch with many of the foundational rhythms that draw us together?The Kindred Life is a rallying cry for real connection in a time when we need to re­capture what’s been lost. In this collection of stories, photos, and recipes from her home on Kindred Farm in Santa Fe, Tennessee, sustainable farmer Christine Bailey shares both the beautiful and gritty moments as she grew from a hopeful urban gardener to co-owner of a farm full of produce, bees, chickens, and flowers that provides meaningful experiences for friends, family, and hundreds of guests each year.Kindred means “tribe” or “family,” and at the center of The Kindred Life is an invita­tion to pursue the Trade Review'The Kindred Life offers a nourishing reminder for us to stay connected through the simple (but often complex) nature of relationship with ourselves, and others. Christine dares us to reach our hands into the soil of authenticity, and beckons us through her personal stories and recipes to gather in community, around the table. After the long period of disconnect we've all faced, this book is timely, refreshing, and one to return to time and time again. The Kindred Life will have you singing, cooking, possibly weeping, and certainly sipping her signature latte whilst sinking deep into Christine's inspiring work and words.' * Leah Boden, Author Of Modern Miss Mason (Tyndale, Jan 2023) *'The Kindred Life is an invitation to experience more; more laughter, more meaning, more risk and more life. Christine has a rare ability to write in a way that makes you feel that you are sitting with an old friend around the table with a cup of coffee or a matcha green tea latte with steamed coconut milk and a sprinkle of cinnamon. Her own journey along with her gritty and beautiful experiences on the farm will leave readers with the gentle and inspiring nudge to dig in and reach out for more. Whether you are a gardener, a cook, or someone just trying to figure out how to squeeze more out of your life, The Kindred Life will unlock the potential that's inside of each one of us and give you the courage to move towards your dreams.' * Chris & Julie Bennett, Hosts of Finding Family Podcast *'Christine Marie Bailey is brave, and the kindred stories she shares are beautiful. She is like a kind companion, holding your hand and gently inviting you into a life of courageous community and connection--a life of depth, simplicity, and wonder. This book will awaken the dream in your heart to center your life around reclaiming the earth, time, your deepest desires, and all that really matters.' * Rachel Marie Kang, author of Let There Be Art *'In The Kindred Life, mother, farmer, and author Christine Bailey shares poignant stories from her life that inspire me to build community and love my home. Her tales of meeting her husband, traveling to India, and starting their farm drew me in and sparked a desire in me to evaluate aspects of my own life and further align them with my values of simplicity, generosity, and hospitality. Readers will love the stories and find themselves drawn towards a more purposeful life as they turn the pages of Christine's beautiful book.' * Jennifer Pepito, Author, and Founder of The Peaceful Press *'The Kindred Life is an authentic and inspirational read. In a world that too often values productivity and efficiency over peace and connection, this book will encourage you to live a life that prioritizes courage, nourishment, belonging, listening and hospitality. These stories, recipes and invitations will stir your spirit and compel you to a more emotionally healthy way of life, where the harvest is rich relationship and days full of meaning.' * Amy Alexander, Executive Director and Co-Founder of The Refuge Center for Counseling *'Christine Bailey is a ray of sunshine, a wise sage, and an heirloom friend to all who meet her. She is the full embodiment of peace and joy, love and kinship, fun and grit, hospitality and grace, simplicity and kindness-- and she has put all of her heart into these pages to share these essential foundations of a Kindred Life with us. Listen well to the life she lives. We would all be the better for it.' * Jeremy Cowart, Photographer and Artist *

Read more less

Book SynopsisFrom style maker Stephanie Nass comes a charming guide to twenty-first century entertaining with parties and accompanying recipes.

Read more less

Book Synopsis

Read more less

Book Synopsis60 fuss-free, one-dish fish recipes to cook in the oven Fish and seafood can be wonderfully quick to prepare and cook, but as ingredients they strike fear into the hearts of many - even those who otherwise feel confident in the kitchen. All of the recipes in One Dish Fish are cooked in the oven in one dish or roasting pan. Geared towards speed and convenience, they are organized into chapters divided by time frame - 20 minutes, 30 minutes and 45 minutes - with most being ready in half an hour. From Slow-roasted salmon with citrus, harissa and capers to Anchovy, garlic, chilli and broccoli pasta, Lola''s dishes are perfect for fish lovers of all cooking abilities.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisOver 75 simple and delicious recipes to use with your new Air FryerPacked with healthy and low-effort recipes using supermarket staples, along with hints and tips on how to make the most of your Air Fryer, this cookbook will have you rustling up delicious meals time after time that save you time and money.Easy Air Fryer is the ultimate companion to your new kitchen gadget. From simple dinners to delicious brunches to even cooking a whole chicken, this book will bring variety and flavour to the meals you make with your Air Fryer!Recipes include:Sausage and egg breakfast muffinSpinach and goats cheese frittataGarlic, parmesan and lemon chicken wingsNashville hot honey chicken fried burgerWhole roast chicken sataySpinach and ricotta lasagnaRhubarb custard puff pastry tartsSalted caramel cupcakes

Read more less

Book SynopsisA complete revelation' NIGELLA LAWSON What a wonderful world Olia and this cookbook transport us to' ANNA JONES_______________________This summer, here are the only recipes you need...What is a summer kitchen'? In Ukraine, it means a small cooking space located in the veg garden, away from the main house. Calling on fond childhood memories and countless conversations and cooking sessions, Olia Hercules shows how you can truly make the most of summery ingredients to create new, inventive and utterly delicious plates of food. Her recipes include Ukrainian favourites like: burnt aubergine butter on tomato toast sourdough garlic buns poppyseed cake with elderflower and strawberriesWith each bite more delicious than the last. As you cook your way through generous salads, moreish mains and sweet delights, you'll discover a way of cooking that is both traditional and contemporary, because these techniques and flavour combinTrade ReviewSummer Kitchens is a complete revelation. This wonderful book is such a stunningly beautiful evocation of spirit of place and sensibility, and I long to cook my way through it -- Nigella LawsonThis is an important book. As a record of a way of life that wastes nothing and respects people, land and season, delight in the old ways runs through it like a silver thread. Wonderful stuff, and timely -- Elisabeth LuardWhat a wonderful world Olia and this book transport us to. Pure magic in its recipes and its storytelling -- Anna JonesReading my way through Summer Kitchens has set me off falling in love with Ukraine. I’ve never been there but Olia’s beautiful words, her do-able and delicious sounding recipes, and the snapshots and scenery are all absorbing. I'm so pleased she is sharing these culinary secrets -- Melissa HemsleyPacked with beautiful recipes and photographs of makeshift kitchens that proliferate in veg gardens her native Ukraine’ * Daily Telegraph *For those seeking new cuisines and inspiration, it’s a lovely guide * Sunday Times *In her evocative new book, Summer Kitchens, Ukrainian writer Olia Hercules shares memories of her homeland … Appetising recipes for fresh, preserved and fermented garden-grown produce -- Elisabeth Luard * Oldie *Celebrates the food of those long, hot Ukrainian summers, and the structures in which they were – and are – often cooked * Sunday Telegraph *

Read more less

Book Synopsis''YOU''LL WANT TO COOK IT ALL'' - Evening Standard''Rachel Roddy''s writing is as absorbing as any novel. Her prose is so elegant and her story-telling so compelling that I almost forgot I was reading a cookbook.'' - Russell Norman, Polpo------------------From the award-winning weekly Guardian Cook columnist and winner of the André Simon and Guild of Food Writers'' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Sicily and Rome.For the last twelve years, food-writer, cook and photographer Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country''s traditional recipes and the stories behind them. In Two Kitchens Rachel Trade ReviewRachel Roddy's writing is as absorbing as any novel. Her prose is so elegant and her story-telling so compelling that I almost forgot I was reading a cookbook. * Russell Norman, Polpo *This very entertaining book is a perfect marriage of the personal with the practical. Rachel has the ability of combining intimate reminiscences with excellent recipes. If you want to know anything about the food of Rome or Sicily, this is the book for you. -- Anna Del ConteRachel Roddy describing how to boil potatoes would inspire me. I want to live under her kitchen table. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now. * Simon Hopkinson *Rachel Roddy brings the warm flavours of the south into our northern kitchens. Her dishes from Sicily and Rome are linked by family stories, and both place and food are beautifully photographed. I shall cook from this book with pleasure. -- Jill NormanHer writing is elegant and her recipes tempting - the perfect combination. * Evening Standard *Roddy's writing often reminds me of a more generous, more evocative Elizabeth David. -- Nancy Harmon Jenkins * The Art of Eating *Rachel Roddy's first book, Five Quarters, became the kind of read that cookbook lovers and foodies urge each other to buy. Her new book is full of recipes further expanding on the idea of Five Quarters, that no two Italian dishes are the same. * Evening Standard *Such a talented storyteller and skilled cook. * The Foodie Bugle *Fantastic * @ottolenghi *Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy, the award-winning Guardian Cook columnist and winner of the Andre Simon and Guild of Food Writers', delivers a glorious book highlighting the food that comes from her two kitchens in Sicily and Rome. Rachel's first title Five Quarters is on my bookshelf and I cannot wait to have this title join it. I had the privilege of reviewing the electronic version and it is spectacular - Rachel's beautiful writing, stunning photographs and scrumptious recipes makes this title a must have. * Eat Your Books Blog *Guardian columnist and Rome-resident Rachel Roddy is one of the current most popular voices in food writing, with her debut book Five Quarters winning her the André Simon Food Book Award. In this, her second title, Rachel shares over 120 traditional Italian recipes, with their inspiration coming from both her own Roman kitchen alongside the one of her Sicilian partner Vincenzo. With writing as gorgeous as the recipes it sits alongside, this is a book to treasure and one to which you'll often return. * Chilterns Bookshelf Magazine *Expect simple dishes with Italy's bountiful ingredients at their core, from honeyed peaches to Sicilian pasta, as well as plenty of Rachel's beautifully evocative writing. * Jamie Magazine *Buy Rachel Roddy's brilliant Italian-Sicilian cookbook, Two Kitchens. -- India Knight * Sunday Times *She had me at griddled aubergine left overnight in a deep pool of olive oil with chilli and garlic. -- Victoria Moore * Daily Telegraph *It is a book full of lip-smacking recipes and, in the margins, a vision of a lifestyle to envy. * Herald *Best of all is Rachel Roddy's Two Kitchens, a wonderful account of the cooking of Sicily and Rome by an English writer who lives in Rome with a Sicilian husband. This is cooking that's grounded in the place but with the appreciation of someone who comes to a rich tradition from outside. It's a fine selection of recipes, written in the most engaging way. -- Melanie McDonagh * Evening Standard, Best Cookbooks for summer 2017 *This charming book is a classic in the making. * Crumbs Magazine - Book of the Month *A beautiful read. * Delicious Magazine - This Year's Best Book Gifts for Food Lovers *For enchantingly fragrant, earthy food from below Italy's tomato line there's Rachel Roddy's Two Kitchens. Roddy has lived in both places, discovered a great variety of dishes and writes about them with joy and know-how. I'd like large helpings of her chicken with citrus and olives after a starter of pasta with cauliflower, anchovies, saffron, pinenuts and raisins. * Spectator *The prose is gorgeous and mouthwatering. * Culture Whisper *You'll want to cook it all. * Evening Standard *[Two Kitchens] is a testament to a life lived well between Rome and Sicily, delving into deep-rooted culinary traditions and discovering ways to improvise new ones * Guardian *Rachel Roddy's 2015 debut, Five Quarters, remains a delightful read, quite apart from the recipes. It tells the story of the author's move from London to Rome, and the resultant change in her relationship with food. In Two Kitchens, she relates the next stage of her Italian education: an exploration of the culinary culture of Sicily, where her partner was born. The flavours are fresh and summery - chicken balls with lemon and ricotta, for example - and much time is devoted to vegetables and other side-dishes. As in Five Quarters, Roddy's warmth, humour and love of Italian ingredients shines through the prose. * The Week - Best Cookbooks of 2017 *

Read more less

Book SynopsisVibrant, bright and utterly alive no other country is quite like Mexico. And the food is unique, complex and unreservedly delicious. To the uninitiated, Mexican food is deceptively simple, but these pages uncover the diverse recipes bound up in the history of the country and its cultural heritage, as Jane Mason guides you through the essentials of vegetarian Mexican cuisine. With three different coast lines, seven climate zones and far ranging altitudes, the sheer variety of plant life in Mexico is outstanding, and perfect for a range of vegetarian recipes. Some of the world's most favourite ingredients originate in this incredible country from sweet potatoes, vanilla and tomatoes to beans, squash and avocados and this book is packed full of recipes that make the most of these stunning ingredients. Each and every dish has a subtle balance of flavours and textures, and there is much to discover beyond tacos, burritos and Table of ContentsIntroduction Small plates Large plates Accompaniments Index

Read more less

Book Synopsis'' I'm just bowled over by this book. It's as fascinating as it is beautiful, and full of food I'm desperate to eat!'' NIGELLA LAWSON''The one and only book you will ever need on Parsi cooking'' ANGELA HARTNETTFrom Dinaz Aunty's incredible tamarind and coconut fish curry, lamb stewed with cinnamon and Hunza apricots, to baked custards infused with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious.In his debut cookbook, Head Chef of St. John Bread & Wine, Farokh Talati, gathers together a selection of classic Parsi recipes from his travels through India and time spent in the kitchen with family, revealing them here for you to discover and enjoy at home.Recipes include:Parsi omeletteCharred sweetcorn and paneer saladPersian scorched riceParsi kheemaKedgeree a Parsi versionPrawn PatioMango poached in jaggery and saffronCardamom doughnutsBlending Persian and Indian cookery in a journey from family life in westTrade ReviewBeautiful and utterly compelling ... I’m just bowled over by this book. It’s as fascinating as it is beautiful, and full of food I’m desperate to eat! * Nigella Lawson *The one and only book you will ever need on Parsi cooking * Angela Hartnett *Sure to be a Parsi classic. Great reading and great eating * Fergus Henderson *Parsi food is graceful and quiet. But the laughs and exclamations of delight shared over [Talati's food] speak volumes * VICE *Grab chef Farokh Talati’s debut cookbook Parsi for brilliant recipes gathered from his family kitchens and travels, as well as an education on the ancient culture * Evening Standard *An assured debut * Waitrose Weekend *All you ever need to know about Parsi cooking. An elegantly written tome, as much memoire and cultural history as it is cookbook. Mesmerisingly good * The Mail on Sunday *A cookbook to be cherished * Foodism *Table of ContentsIntroduction Store cupboard essentials Spices and masalas Breakfast Snacks Salads Meat Fish Vegetables Lentils Rice Dairy Sweet things Relishes, pickles and preserves Drinks Index About the author Acknowledgements

Read more less

Book SynopsisFilled with stories of family, food, and culture, and interwoven with personal recipes and photographs taken by the author, My Father's Smokehouse folds the reader into a beautiful island landscape."Prescott emphasizes the importance of learning the traditional values of where one lives, gratitude for what the land and sea provide, and the responsibility to share with community."—Anchorage Daily News"[Prescott’s] book is filled with traditions, memories and stories surrounding Southeast Alaska life, including a family’s perseverance, the wisdom of Sámi and Tlingit cultures, and respect for elders and their knowledge of the culture. The smokehouse at the fish camp is named after her father."—Wrangell SentinelThe smokehouse at Mickey's Fishcamp holds more than fish. It is filled with traditions, memories, and stories of a thriving Southeast Alaskan life—of a family's perseverance, of the wisdom of Sámi and Tlingit cultures, and of respect for Elders and their knowledge of the natural world.Mickey's Fishcamp is named after three generations of Prescott fishermen who commercially fished the waters of the Inside Passage, and is located near one of the oldest Tlingit settlements in Wrangell, Alaska. Here, next to the rainforest and sea, author Vivian Faith Prescott has found her place in the world. She is a student and teacher of the natural environment—harvesting spruce tips, berries, sea lettuce, and goose tongue and processing salmon, halibut, and hooligan—who combines traditional practices with modern knowledge.Heartwarming and introspective, My Father's Smokehouse tells one woman's stories of Traditional Knowledge that is learned and passed on, from one generation to the next.Table of ContentsIntroduction: Sense of Time, Sense of Seasons: Sea and Forest Seasoning; Spruce Tip Juice & Salt FIRST FISHCAMP CYCLE Skunk Cabbage: A Harbinger of Spring: Roasted Salmon in Skunk Cabbage Leaves Harvesting the Soon Bloom: Oven-Dried Popweed Ceremony: Cute-Little-Raven's Herring Egg Salad Eat Your Trees: Spruce Tip Iced Tea My Father's Smokehouse: Fishcamp Salmon Spread; Dad's Salmon Spread Lessons from the Devil's Club Lady: Black Bean Salad with Devil's Club Tips The Underside of Leaves: Salmonberry Scones A Family of Crabbers: Island Crab Cakes; Spruce Tip Mayonnaise; Wild Alaskan Berry Sauce Art-Thinking at Mickey's Fishcamp: Salmonberry–Spruce Tip Artisan Butter Being Mummo: Foraging for Goose Tongue: Wrangell Ranch Dressing 13 Ways of Looking at Dog Salmon: Fishcamp Ikura (Salmon Caviar) Afloat: Spruce Tip–Labrador Tea–Salmonberry-Infused Water Halibut Sustains Us: Halibut Crepes Backyard Glaciers: Tote Ice Tea for Community: Labrador Tea Encounters with the Giant Pacific Octopus: Smoked Octopus Salad Red Huckleberry: Food for Songbirds: Mickey's Huckleberry Dream Pie Wrangell Winter Games: Shrimp Sandwiches Winter Stories: Salmon Patties; Spruce Tip Tartar Sauce; Fireweed Dipping Sauce SECOND FISHCAMP CYCLE Field Guide to Finding Hope: Put an Egg on it and Dip it in Coffee Gathering Red Seaweed: Dried Red Seaweed A Bunch of Hooligans: Smoked Hooligan Fresh Spring Rolls Carrying on Traditions: Spruce Tip Oatmeal; Spruce Tip Toast The Art of Salmon: Fishcamp Salmon Tacos The Treat Beneath Your Feet: Dried Sea Lettuce Muskeg Love: Muskeg Muffins Gifts from the Porcupine: Spruce Tip Chocolate Brownies It's the Little Fish in Life: Rainbow Smelt: Fried Rainbow Smelt (How Dad Does It) The Bunchberry Yoik: Mixed Alaskan Berry Hand Pies Lungs of the Island: Usnea Tea Highbush Cranberries and Traditional Values: Highbush Cranberry Jelly Listening to the Forest: "Stop the Shouting and Listen to the Sunset" Stink Currants and Landslides: Stink Currant Jelly Winter Blues: Blueberry Water; Winter Blueberry Smoothie Salmon Head Soup: Salmon Head Soup The Practice of Gifting: Spruce Tip Sugar Cookies Winter Kings: White King Salmon Chowder What I've Learned from Living at Fishcamp: Mickey's Fishcamp Tips

Read more less

Book SynopsisNothing causes a stir on social media platforms like a topical discussion on the latest food trend. Modern-day chefs like to think that they are creative and often claim to push boundaries of food creation, but if we want to explore real culinary creativity then we need to look to our ancestors. Writer and food historian, Seren Charrington-Hollins delves into the history of culinary experimentation to bring us some of the weirdest and most stomach-churning food delicacies to ever grace a dining table. She uncovers the rather gruesome history behind some everyday staples, uncovers bizarre and curious recipes, whilst casting a light on foods that have fallen from culinary grace, such as cows udders and tripe; showing that revulsion is just a matter of taste, times and perhaps knowledge. From pickled brains to headcheese, through to song birds and nymph's thighs, this book explores foods that have evoked disgust and delight in diners depending on culinary perspective. So pull up a chair, unfold your napkin and get ready for a highly entertaining and enlightening journey to explore what makes a recipe revolting? Be warned; you'll need a strong stomach and an open mind.

Read more less

Book SynopsisA gloriously evocative memoir of one family's journey from Samarkand and Riga to Jerusalem and Tel Aviv. For fans of Claudia Roden, Nigella Lawson and Stanley Tucci.

Read more less

Book SynopsisWhether served on toast, a baked potato, or as part of a delicious morning fry up, Beanz are one of the nation's favourite ingredients. But there's far more to Beanz than meets the eye. Perfect for Beanz lovers of all ages, this delightful collection of recipes is packed with delicious twists on family favourites featuring the ultimate store cupboard superhero. The Heinz Baked Beanz Book has buckets of recipes to choose from, featuring brilliant breakfasts, scrumptious sandwiches and midweek meal marvels. And with plenty of veggie and vegan options, you can cook up a Beanz feast for all the family. With 30 delicious new recipes for brunches, lunches, and quick dinners as well as superb side dishes and weekend suppers, include marvellous morning options such as Full English Fritatta or Spanish-style Baked Eggs; for lunch why not try the warming Smoked Cheddar Melt or dive into a Beanz-in-a-hole Sandwich; get spicy with a Beanz Curry or Chipotle Chicken Casserole; up your spud game with Boston Beanz Jackets and delight the kids (and the grown- up-kids!) by making the famous and until now sadly missed Beanz pizza Beautifully designed and illustrated with specially commissioned photography, fascinating memorabilia, vintage adverts from the Heinz archive, fun beanz facts and famous fans. This the perfect, irresistible gift for every beanz fan you know.

Read more less

Book Synopsis'Beautiful... This book is absolutely awash with recipes that will delight and surprise' --twochubbycubsDiscover 100 mouth-watering recipes under 600 calories to help any home cook create simple, healthy, meals that are satisfying, PACKED with flavour and slimming-friendly. Bursting with delicious recipes for hearty breakfasts, satisfying lunches and comforting dinners, Slimming & Tasty will keep you and your family full and happy throughout the day without compromising your slimming journey.For weekdays when you're short on time, you'll find speedy breakfasts you can make the night before, such as Tiramisu Overnight Oats or Banoffee Weetabix, and prep-ahead lunchboxes like Sushi Roll in a Bowl or Chicken and Bacon Ranch Potato Salad. For weekends tuck into lazy brunches like savory Cheesy Hash Brown Waffles or a sweet Blueberry and Apple Breakfast Crumble. You'll also find plenty of recipes for satisfying dinners and simple-but-tasty traybakes you'll look forward to every evening of the week.Latoyah Egerton, creator of Sugar Pink Food, is also the 'Queen of the Fakeaway', and she shares her favourite recipes for satisfying cravings for a cheeky Friday night takeaway, such as healthier versions of a Fried Chicken Feast, Fish and Chips, Lo Mein Noodles, and Lamb Bhuna Curry, to name a few.And for those who want some extra help on their slimming journey, you'll find a low-calorie 7-Day Healthy Meal Plan to get you feeling motivated and inspired to cook nutritious and delicious meals at home. You'll quickly discover that slimming doesn't need to be bland or boring!

Read more less

Book SynopsisTikTok Made Me Bake It!Packed with the internet's most-loved recipes including Anti-gravity Cake, Rainbow Cupcakes, Bronuts and Cookie Pies, Bakes That Break The Internet is your guide to recreating the decadent and indulgent snacks from your For You Page at home.From nostalgic treats like Jammie Dodger Ice Cream and School Dinner Cake to jaw-dropping desserts like Nutella Freakshakes and Faultline Cake, @TheBakingExplorer shows us the simple recipes and techniques to impress your friends and satisfy your sweet tooth.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisPickling is more than a form of food preservation. It is also a way of turning mild-flavored vegetables and fruits into crunchy, tangy side dishes and intensely flavored condiments. In Pickling Everything, food preservation expert Leda Meredith covers the ins and outs of home pickling, explaining the differences between lacto-fermented probiotic pickles and vinegar-based pickling and how to pickle and can safely. In addition to favorites like cucumbers, green beans, and beets, she includes recipes for nuts, legumes, eggs, and meats, encouraging readers to try something new. The 80+ recipes include: Half Sours (deli dills) Tabasco-Style Hot Sauce 48-Hour Mixed Garden Pickles Spiced Pickled Plums Make the most of garden and farmers’ market abundance, create fabulous gifts, and expand your pantry with the unique flavors of pickled foods.

Read more less

Book SynopsisSucculent shrimp, juicy steak, vegetables bursting with fresh flavour—the secret to cooking exceptional food is keeping it luscious and tender. In this technique-focused guide to delectable dishes, Kathy Hunt delivers recipes for global appetisers, mains, sides, desserts and sweet baked goods. Written for novice and accomplished cooks alike, this masterclass in texture inspires an appreciation for the skills needed to craft exquisite mouthfeel, an often overlooked facet of cooking. From stir-frying noodles and sautéing fish to grilling delicate vegetables and roasting hearty meats, Luscious, Tender, Juicy covers a wealth of preparation techniques. Hunt explains how to keep food tender and flavourful, an essential aspect of delectable food. The final two chapters, “Luxurious Cakes, Pies and Puddings” and “Velvety Cookies, Pastries and Breads,” focus on sweets that wouldn’t be enjoyable (or even edible) if they weren’t fluffy, molten or gooey.

Read more less

Book SynopsisButter Boy is the complete collection of all 152 articles and over 450 recipes from Paul Flynn's tenure as food writer for the Irish Times from November 2019 to October 2022. Paul's columns also chronicled what turned out to be the three most unusual and challenging years of our lives, when cooking and mealtimes took on new meaning. Having a cookery school has taught Paul that most people want tasty food that doesn't take hours to make, so that's exactly what these recipes are, using simple techniques that even the most novice cook can master. As Paul says, 'The most important thing is not to be afraid. Turn down the heat and keep calm.' Paul's food is simple, seasonal and family-oriented. It's designed to give comfort at any time of year because after a hard day, cooking dinner can be soothing and eating it can be comforting. Afterwards the world feels just that little bit better. Warm, witty and laugh-out-loud funny, reading and cooking from Butter Boy is like spending time in the kitchen with an old friend.Trade Review'This book is a celebration. I want to eat everything within its sunny pages.' - Marina O'Loughlin

Read more less

Book SynopsisOur kitchens are ground zero when it comes to food waste, excess packaging and confusing ethical choices. What you buy, cook and eat has a much bigger impact than the bag you carry it in. Inspiring, practical and above all simple, The Less Waste No Fuss Kitchen is designed for busy people who want to make simple changes without rethinking their whole lives. Lindsay Miles, of Treading My Own Path and Less Stuff, will help you to: Switch up your daily staples to reduce your carbon footprint Avoid single-use packaging, even at the supermarket Make the most of your pantry, fridge and freezer to avoid food waste Confidently adapt recipes to use what you have There really might be such thing as a (waste) free lunch. Trade Review'A wealth of positive, practical, fantastically fuss-free info and inspiring ideas.' – Melissa Hemsley, chef and bestselling cookbook author

Read more less

Book SynopsisThis title helps you make the most of fresh ingredients through the year with delicious dishes shown in 190 photographs. It features more than 175 imaginative and inspiring recipes using seasonal ingredients. You can prepare delicious, fresh-tasting food season-by-season for good taste and better nutrition. It offers step-by-step, clearly explained instructions help you to produce great results every time. There are traditional and modern recipes for every season and every occasion, from soups, snacks and salads to vegetable, fish and shellfish dishes, main meals, desserts and drinks. It includes quick family suppers and ideas for entertaining. Each recipe has a complete nutritional analysis and a photograph of the finished dish. Choosing foods that are in season makes good sense economically and nutritionally. This collection of recipes makes the most of available ingredients in spring, summer, autumn and winter. The volume features ideas for every occasion and includes soups, snacks, salads, vegetable dishes, fish and shellfish dishes, meat, dessert and drinks. You can follow the recipes year-round: for a light lunch in spring, try Globe Artichoke Salad and Cheese and Asparagus Flan; or for a summer picnic, Baked Tomatoes with Mint. In autumn, why not cook Curried Pumpkin and Leek Soup; in winter, Winter Coleslaw and Chicken with Winter Vegetables would make a splendid lunch or supper. With more than 190 photographs showing the finished dishes, and clearly explained recipes, this book will be an essential resource through the year.

Read more less

Book SynopsisCountry cooking is about returning to a natural rhythm, where recipes follow the progression of the seasons and where well-loved dishes are passed down from generation to generation. With 245 photographs and clear step-by-step instructions throughout, the dishes are easy to prepare at home, and all are guaranteed to be eaten almost as soon as they are out of the oven.

Read more less

Book SynopsisThis title features ultra-low calorie recipes to make fast days feel like food days. It is a practical guide to the intermittent fasting diet, with a detailed introduction explaining how to make 5:2 or 4:3 patterns part of your week. It presents 130 recipes containing from as little as 60 calories to tempting platefuls well under 500 calories. Recipes are designed to keep energy up on fasting days, and include smoothies, hearty soups, fresh salads, spicy stir-fries, high-protein main dishes and even sweet treats. It includes food charts and mix-and-match eating plans. The intermittent fasting diet, or alternate day fasting, is transforming lives. It is based on the principle that reducing your daily intake to under 500 calories for selected days a week is a more natural way to eat, as well as a highly effective way of reducing weight rapidly. This book explains how to introduce fasting into a busy lifestyle, work out calorie counts, avoid hunger pangs and manage fast days, with 130 sustaining, healthy and delicious recipes. With nutritionally-balanced dishes that keep you fuller for longer, and make the most of low calorie ingredients, this book makes steady and sustainable weight loss an achievable goal.

Read more less

Book SynopsisAcclaimed cookery writer Claire Macdonald turns her attention to food for free in this selection of recipes using a huge variety of produce that can be found growing wild in fields, forests, hedgerows and along the seashore. Featuring blackcurrants, brambles, crabapples, dandelions, elderflower, funghi, hazelnuts, wild garlic, meadowsweet, nettles, sorrel, kelp, razorfish, mussels, and much more, Claire includes over 40 recipes for soups, mousses, salads, accompaniments, jams and jellies, cordials, cakes and biscuits as well as main courses and puddings.

Read more less

Book SynopsisTHE 10th ANNIVERSARY SPECIAL EDITION OF THE BESTSELLING, AWARD-WINNING MIDDLE-EASTERN COOKBOOK - WITH A GOLD-FOILED TEAL JACKET, SILKY RIBBON MARKER AND GLOSSY, GOLD EDGES TO CELEBRATE A DELICIOUS DECADE OF THIS MUST-HAVE RECIPE COLLECTION''It was clear the moment Persiana came out that Sabrina Ghayour was a real talent, and so it has proved! Happy 10th Birthday to the book that started it all!'' - Nigella Lawson''The golden girl of Persian cookery'' - Observer''This is Ottolenghi with rocket fuel'' - Times''A fantastic treasure trove of good food'' - Raymond Blanc''Sumptuous, thrilling, learned and downright brilliant'' - Mail on Sunday''Brilliant for the novice, the time-poor and even the seasoned cook'' - Guardian''Will have you salivating with Pavlovian gusto'' - <

Read more less

Book SynopsisA sleek and chic guide to party food and drinks, this book is filled with smart ways to make entertaining effortless. Divided into two sections, Cocktails and Canapes, the book will run the gamut of accessibility. You''ll find everything from make-ahead alcohol infusions for a ''just add soda water'' situation to big-batch versions of cocktail classics—think negroni-style punches and a serves-10 pina colada. In the Food chapter, there will truly be something for everyone, with date, parmesan and pancetta bites to flavor-packed, dairy-free and gluten-free options such as bang bang noodle lettuce cups and quick snack ideas that are almost as fast as opening a packet. What''s more, you''ll find a list of simple menu planners, the dos and don''ts of party hosting that will make your life simple, and tips and symbols throughout that will indicate what can be made ahead, batch cooked and frozen, as well as prep and cook times and allergen information.

Read more less

Book Synopsis Cook amazing food for every occasion and eating eventuality with Ultimate. This is the cooking bible from the food magicians at Buzzfeed's Tasty.Because this is Tasty, you know you can trust that the 150 recipes in this book are all fun to make, inventive, simple to follow and extremely delicious.Find two sections to choose from: Impress Yourself and Impress Your Friends. Cook both fast and authentic recipes for your favourite classic dishes.Turn to Tasty for inspiration for special occasions like Christmas, birthday, Valentine's, date night, parties... What ever you fancy, you'll find an amazing recipe here.Includes: Garlic Butter Steak, The Best Crispy Chicken Parmesan, Slow-cooked Honey and Spice Lamb Shanks, Sweet and Sour Sunday Brisket, Ultimate Roast Turkey, Scalloped Potatoes, Fancy Party Nachos, Molten Lava Brownies, Perfect Fluffy Pancakes, Easy Brunch Bake, Latte Coffee Cake and so much more.The second official cookbook from Buzzfeed's Tasty.

Read more less

Book SynopsisWe're all trying to eat more healthily these days, but popular recipes often include hard-to-find and expensive ingredients. Good Food Eat Well: Cheap and Healthy is a comprehensive collection of fresh, healthy and reasonably priced recipes for every day of the week. It includes 100 balanced recipes based on store-cupboard ingredients, from delicious smoothies and soups to hearty main meals and tasty but better-for-you treats.All the recipes are short and simple with easy-to-follow steps, and all are accompanied by a full-colour photograph of the finished dish.

Read more less

Book Synopsis

Read more less

Book SynopsisThis entertaining introduction to Scandinavian food contains over 80 recipes to try at home, developed by Bronte Aurell, owner of the popular ScandiKitchen Cafe in London’s West End.There’s so much more to Nordic food than pickled herring and meatballs. Stretching from the midnight sun of northern Norway to the flat, fertile fields of Denmark, Scandinavian food culture is a lot more varied than you might think. Dishes and ingredients link all the regions together, bringing a uniquely Nordic food experience to life that was created by thousands of years of heritage and shared culture. Scandinavian food is simple. Natives call it ‘husmanskost’ (farmer’s fare). It’s natural and honest. When you work with the very best produce, there’s no need to overcomplicate it. Its appeal lies in the fact that it is healthy, wholesome, flavorsome, simple to make and beautiful to look at. This book features recipes for all occasions and times of t

Read more less

Book SynopsisA collection of over 80 recipes from popular TV personality and UK MasterChef alumni Theo Michaels; paying homage to his heritage through inspired by the flavors of Greece and Cyprus.Theo''s delicious recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked branzino. Meze features mouth-watering small plates for sharing from creamy whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet—rabbit, goat, chicken, and lamb are the mainstay, with pork enjoyed at Easter celebrations. Cooking over charcoal is part of daily life. The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece

Read more less

Book SynopsisEverything you need to know about the spicy fermented cabbage dish - from classic recipes and crazy combinations, to its health boosting properties and visits to space.

Read more less

Book SynopsisNew York Times and Food52 Best Cookbooks of 2021 'An engagingly personal mixture ... [with] a classical elegance and a bright modern sensibility.' - Nigella Lawson The latest culinary treat from Salma Hage, one of the Middle East's most-loved home cooks - an authentic, indulgent collection of dessert recipes for all tastes and occasions Whether you start your day with something sweet, finish it with something sweet, or make sure sweets are within reach all day long, you'll find serious inspiration in the pages of Salma Hage's latest cookbook for home cooks. The Middle East's wide range of cultures, ingredients, and influences informs the array of dishes she includes - spiced cookies, cream-filled pancakes, aromatic pastries, and delicious cakes - with recipes that are easy to follow and celebrate simple-to-source spices and taste combinations. With natural sweeteners such as dates and honey often used in place of refined sugar, and alternate protein sources including nuts and yogurt, and including recipes that are naturally gluten-free, vegan, nut-free and dairy-free, this is the ideal book for both everyday family or festive meals.Trade Review'Beautifully photographed . . . the recipes are easy to follow and work beautifully.' - Margaux Laskey, The New York Times 'A Best Cookbook of 2021' - Food52 'Equal parts recipes, travelogue, and personal history.' - Food Network 'A rich and varied array of ingredients and cultural influences.' - Fine Dining Lovers 'A fine celebration of delights.' - Luxe Magazine 'Bake your way through the Middle East at home with a helping hand from award-winning author Salma Hage.' - Time Out 'Authentic and accessible collection.' - Publishers Weekly 'In my years of searching high and low for the best Middle Eastern recipes and cookbooks, I have yet to find one that makes me feel the way Middle Eastern Sweets does.' - Edouard Massih, chef, owner of Edy's Grocer on Food52 'This stunning, elegantly bound cookbook ... will satisfy even the most discerning sweet tooth.' - Shelf Awareness 'The ideal book for both everyday family or festive meals.' - City Book Review 'Elegant…enticing.' - Cooks Without Borders'The grande dame of Lebanese cooking...packed with recipes for desserts, pastries, treats and drinks.' - Stylist

Read more less

Book Synopsis

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less